| 1 1/2 lb all-purpose potatoes |
6 oz |
$0.50 per pound
|
$0.19 |
| 1/4 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.14 |
| 4 tsp Dijon mustard |
1 teaspoon |
$2.69 per 8 ounces
|
$0.06 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 3/4 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 tsp cayenne pepper |
0.03 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 3/4 lb well-trimmed top round of beef, 1 1/2" thk (or possibly beef sirloin) |
3 oz |
n/a
|
|
| 1/2 tsp dry oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 2 x scallions very thinly sliced |
1/2 scallions |
$1.09 per cup
|
$0.08 |
| 1/4 c. brine- or possibly oil-cured black olives pitted, slivered |
1 tablespoon |
$26.99 per 16 ounces
|
$0.88 |
| 2 x navel oranges peeled, sectioned |
1/2 navel oranges |
$1.29 per pound
|
$0.20 |
| 1 x red bell pepper cut thin slices |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
| 10 ounce fresh spinach leaves torn |
2 1/2 oz |
$3.99 per pound
|
$0.62 |
| Total per Serving |
$2.47 |
| Total Recipe |
$9.87 |
Suggestions?